Healthy Chicken Zoodle Soup

There are certain times when you really appreciate a big bowl of home made chicken soup. This recipe for Healthy Chicken Zoodle Soup gives you an amazing tasting, low carb and truly nutritious bowl of chicken soup made with your own home made chicken stock or broth.

Chicken Zoodle Soup with longer zoodles

Making The Chicken Stock or Broth

The key to this amazing recipe is simmering a whole chicken for about 4 hours so you get an amazing nutritious chicken stock. You then strip the cooked chicken off the bones and discard the bones. Set the chicken aside in the fridge while you prepare the remainder of the soup. Now this sounds like it is fairly labor intensive but it is actually really simple to do. I often make the stock in the evening the day before I want it to make the soup. I then strip the chicken and leave the broth and the chicken in the fridge overnight.

To make a really rich chicken broth in lieu of making chicken stock, I recommend that you simmer the chicken for 4 hours as per the recipe, strip the meat from the bones and then return the chicken bones to the stock and simmer for a further 8-16 hours. Make sure you keep the water topped up so you don’t simmer the pot dry during this process. Follow the same instructions as per the recipe to make your soup using the broth instead of chicken stock.

Prepare The Soup

To prepare the base of the soup, simply add to the stock the diced chicken, diced onions,finely chopped celery, minced garlic and dried or fresh parsley, salt and pepper. Simmer the chicken broth until the vegetables are cooked through. Add your zoodles and simmer until al dente before serving your soup.

So it is really a simple recipe. You could of course make it with chicken stock from the store but the difference in taste can be quite different especially if the you don’t use quality stock. If I was making this soup for someone who wasn’t well or who needs some nutritional or immune boosting, then I would definitely make the recipe using broth instead of just chicken stock.

Adding The Zoodles

There are 2 options with the zoodles, one is to leave them long so you have to slurp them up out of your bowl. You can also cut the zoodles into shorter lengths – about 1″/2 cms long, so they are a bit more like the vermicelli that is often used in a traditional chicken noodle soup.

More Delicious Low Carb Soup Recipes

I hope you get to make this recipe both ways so you can compare the difference in stock and broth, and also to see how amazing chicken zoodle soup can taste. If you are looking for another lovely soup that is a little bit similar to this recipe, check out the recipe for Low Carb Dutch Meatball Soup as it’s a really lovely dish. There is also a couple of other lovely simple recipes for-

Cauliflower Soup
Moroccan Pumpkin Soup
Hearty Beef Soup
Creamy Mushroom Soup

Chicken soup for the soul!

Karen x

Chicken Zoodle Soup

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Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Course: Dips and Starters, Lunch, Main Course, Soup

Cuisine: Gluten Free, Keto, LCHF, Low Sugar, Zoodles

Keywords: chicken, chicken noodle, chicken soup, soup, spiraliser, spiralized, spiralizer, zoodles, zucchini

Servings: 6 serves

Ingredients

• 1 whole chicken in a large soup pot topped with water so it covers the chicken to make the broth
• 2 onions finely diced
• 1/4 whole celery finely chopped leaves and all
• 2 tablespoons of minced garlic
• 1 tablespoon dried/fresh chopped parsley
• 1 teaspoon dried/fresh chopped thyme
• 3 large zucchini cut into zoodles
• Salt and pepper to taste.

Instructions

• Boil the chicken in a large soup pot filled with water. Keep it simmering for 4 or more hours. You may need to occasionally top up the water, so that it is just covering the chicken.
• Remove the chicken from the broth and allow to it cool enough so you can handle it. Strip the chicken and dice it so that it is ready to add back to your soup later. You can refrigerate you diced chicken and continue to simmer the bones for a further 8-16 hours to create a rich chicken broth if you desire or make the soup immediately using the chicken stock.
• Remove any undesirables such as bones and bits you don't want from your stock/broth. You can strain your stock/broth but it's generally not necessary.
• When you are ready to make your soup, top up your stock/broth if you need to so that you have approximately 8 cups of stock or adjust to suit your family size. You can always add additional chicken stock if required.
• Add the chicken, onion, celery, parsley and garlic and salt and pepper and simmer your soup for approximately 60 minutes or until the vegetables have cooked through and are soft.
• Once your vegetables have cooked, add your zoodles. Continue heating until the zoodles have heated up and then remove from heat.
• Season well with salt and pepper and serve.

Recipe Notes

Make the broth with other parts of the chicken, ie thighs, legs etc or any part of the chicken that has bones in it.

You can add other vegetables to your soup such as chopped stalks and florets of broccoli and cauliflower, as well as any other low carb vegetable that you wish to use. If you aren't worried about the carbs, you could also add higher carb vegetables such as carrot, potato, parsnip and peas to this dish.

Boost the amount of chicken in this dish for a larger family by adding minced chicken meat balls. Simply season chicken mince with salt and pepper and roll into balls. Really gently add to a really slowly simmering pot so they don't break up on entry. Keep the heat down very low until the balls are cooked through. Add meat balls at a minimum of about 30 minute prior to serving the soup. Add the the zoodles as specified in the recipe.

Shirataki noodles can also be used as noodles in this recipe in combination with the zucchini zoodles.

 

Nutritional Information

Serving: 1serve | Calories: 191kcal | Carbohydrates: 4g | Protein: 25g | Fat: 6g | Fiber: 2g

Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.

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